Description

A simple and flavorful garlic mushroom pasta that combines sautéed mushrooms, fresh thyme, lemon zest, and parmesan cheese for a light yet satisfying meal. Perfect for a quick weeknight dinner, this recipe features tender pasta tossed in a savory sauce made from garlic, butter, and mushroom powder, finished with a bright squeeze of lemon.

Ingredients

Scale

Pasta

8 ounces pappardelle, fettuccine, or linguine

Mushroom Sauce

10 ounces (280g) mushrooms, trimmed and sliced (about 3 cups sliced)
1 lemon (for zest and juice)
1 tablespoon olive oil
2 tablespoons butter
1 garlic clove, minced
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon mushroom powder (optional)
1/4 teaspoon salt
1/4 cup (25g) shredded parmesan cheese, plus more for serving
Salt and fresh ground black pepper to taste

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 1 minute less than the package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Prepare Mushrooms: Using a damp paper towel, gently brush off any dirt from the mushrooms. Remove and discard any hard stems. Slice the mushrooms into 1/4-inch pieces, or cube larger mushrooms like portobello.
Zest Lemon: Finely zest the lemon using a microplane to get about 1 tablespoon of zest. Set aside.
Sauté Mushrooms: Heat olive oil in a large, wide skillet over medium heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 to 5 minutes until browned on one side.
Continue Cooking Mushrooms: Stir the mushrooms and cook for another 3 to 5 minutes until mostly golden brown all over. Add butter, minced garlic, thyme, mushroom powder (if using), lemon zest, and 1/4 teaspoon salt. Stir to combine and cook for another minute on low heat.
Toss Pasta with Sauce: Lower the heat to low. Add the drained pasta, 1/4 cup parmesan cheese, and 1/4 cup of the reserved pasta water to the skillet. Use tongs to toss everything together for about one minute, allowing the pasta to finish cooking in the sauce.
Adjust Consistency: If the pasta looks dry, add a little more of the reserved pasta water, up to the full 1/2 cup, to loosen the sauce.
Finish and Serve: Taste and adjust salt and pepper as needed. Squeeze the juice of half a lemon over the pasta. Serve topped with extra parmesan cheese and freshly ground black pepper.

Notes

Use fresh mushrooms for the best flavor and texture; cremini or baby bella work well.
Mushroom powder is optional but adds a deep umami flavor to the dish.
Reserve pasta water is key for creating a silky sauce that coats the noodles perfectly.
If preferred, substitute butter with vegan butter or an extra tablespoon of olive oil for a dairy-free option.
For added protein, consider topping the pasta with grilled chicken or shrimp.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Keywords: garlic mushroom pasta, easy pasta recipe, mushroom pasta, lemon mushroom pasta, vegetarian pasta